PW3 omslag

‘There are many issues at the moment, so the question isn’t easy to answer. Some recent issues, for example, relate to the disappearance of crop protection chemicals. I’m thinking of haulm destruction and storage products. The disappearance of CIPC has long been a point of concern in breeding here, especially because it’s been an issue in France for quite some time. The result has been varieties that you can store for a long time at a low temperature, 3.5 to 4 degrees Celcius. Examples are the Amadine and Cherie. For French-fry varieties it’s still a challenge to bring the storage temperature down while maintaining the frying quality. Although we’ve already been successful with crisps varieties. For example, we have the Kelly, a variety that can be stored for a long time at a temperature of about 5 degrees Celsius and can then be fried any without discolouring. And when it comes to viruses, we’ve already taken steps in this regard. What you see here is a starch variety with high virus resistance that is doing well in organic cultivation and which is popular in Austria. As regards to haulm killing, we don’t think we should grow late varieties anymore, which means that, as an alternative, we'll have to focus more on varieties that mature earlier and produce higher yields and can also be stored for a long time. A variety that has these characteristics is the Malou. This table potato matures mid-early, has a high hectare yield and can be stored for a long time without anti-sprouting agents.




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